In the kitchen

 

Here are a few things that have come out of my kitchen lately.

 

I made the "breakfast rolls" to go with our dinner of homemade chicken and vegetable soup.  I enjoyed them but Mr H found them a bit "sour".  I'm not sure if I got the yeast amount right.  The recipe stated a packet of yeast, so I did a bit of guess work.  I also let it rest for most of the day which may have had something to do with the stronger taste.  The rolls were lovely and crisp on the outside and soft in the middle though.

 

The biscuits are from my Petite Kitchen cookbook which I am working my way through.  I've never been a "FREE" of everything girl.  But I have an incredibly sweet tooth.  Trying these recipes is a way of enjoying my sweet treats without all the sugar etc.  And the bonus is, if the kids enjoy them too it's better for everyone and they get some "good" treats in their lunch box.

 

"Breakfast rolls"

Mix 2 cups of flour, 1 egg, a melted tbsp of butter, 3/4 cup of warm water, a tsp of sugar, 1 pinch of salt and packet/sachet (I used 1 1/2 tsp) of yeast together, let it rise, shape it into rolls, let it rise again and bake for 15 minutes at 220 degrees.

 

Vanilla nut butter biscuits with raisins

 

1 cup ground almonds

1/2 cup peanut butter (you can use any type of nut butter)

3 tbsp honey

1/2 cup raisins (or any dried fruit of your choice)

2 tsp pure vanilla extract

1/2 tsp baking soda

 

Preheat the oven to 180°C, and line a baking tray with baking paper.

 

In a food processor add the almonds, peanut butter, honey, raisins, vanilla and baking soda. Process until a dough like texture is achieved (about 1 minute). You may need to scrape down the sides a little.

Using your hands, form small balls and place them on to the baking paper, a couple of centimetres apart as they expand a little.

 

Using a fork or your fingers, press down on each ball to flatten in half.

 

Place in to the oven and bake for 12-15 minutes or until nice and golden on the outside.

 

Makes around 16 medium sized cookies which will keep for 3-4 days in an airtight container.

 

*gluten free
*grain free
*refined sugar free
*dairy free

 

 

 

 

Chocolate coconut rough macaroons

(The next time I make these I will use less cocoa and more ground almonds as I found these quite strong)
 

1 1/2 cups unsweetened desiccated coconut
3/4 cup ground almonds
3 tbsp coconut oil
3 tbsp honey
3 tbsp cocoa/cacao powder
2 tsp pure vanilla extract
A pinch of sea salt

Preheat the oven to 160°C, and line a baking tray with baking paper.

In a food processor add all of the ingredients. Process until well combined. You may need to scrape down the sides a little.

Using your hands form small balls and place them on to the baking paper, a couple of centimetres apart. Using a fork or your fingers, press down on each ball to flatten.

Place in to the oven and bake for 12-15 minutes, or until slightly crispy on the outside.

Leave to cool completely or they might break, then enjoy!

Makes around 20* macaroons, they will keep for around 3-4 days in an airtight container.

* I only ended up with about 12 macaroons.........due to eating a lot of the dough.  So good.

*gluten free
*grain free
*refined sugar free
*dairy free
*egg free